The Avocado Souffle with Salmon Avocado Salad

JC: Question, how did Jenna Louise Coleman got that job of being The Doctor's newest companion? Coincidence? Nope. It was when the BBC interviewed souffle girl last about getting that role. Jenna Louise said the words  "I was in Marks & Spencer's holding an avocado, having the debate of what goes best in a salmon salad when I got the call from my agent,"

I was in Marks & Spencers
holding an avocado

RH: So it was the lucky avocado that made Jenna land the role of being The Doctor's new companion eh? She said that she got that role by a phone call while she was in Marks & Spencer's, holding an avocado, having a debate of what goes best in a salmon salad.

JC: Exactly, and because of Jenna Louise landed that role, we think that avocados REALLY goes best in a salmon salad so why not make a Jenna Louise Coleman appreciation meal?

RH: Wait a minute, don't you think about putting something on your V8 blender, eh, Sir Chef?

(audience laughing)

JM: So, what goes first for Jenna Louise's lucky avocado?

JC: I was gonna plan making an avocado souffle because it matches Jenna Louise's personality of being souffle girl...

(audience laughing)

JC: ...or an Salmon Avocado Salad because for Whovians who are now massive JLC fans think that avocadoes will be the best fit for a salmon salad.

JM: So, what do you want to cook first? The souffle or the salad?

JC: Simple! Eeny Meenie Miney Mo, catch the sailor by their doe. If he hollers, let him go. My mother told me to pick the very best one and YOU ARE IT.

(audience laughing)

JC: Souffle it is then...Best to start with the Avocado souffle recipe, fit for the souffle girl who got her luck while she was in M&S, holding an avocado. Let's begin...

INGREDIENTS FOR AVOCADO SOUFFLE:

• 5 tablespoons butter
• 6 tablespoons flour
• 2 cups milk
• 1 teaspoon sea salt
• 1 tablespoon fine cognac
• Freshly ground pepper
• grated nutmeg
• 2 medium avocados
• 5 egg yolks
• 6 egg whites ( room temperature )
• 1/3 cup crab meat, lobster meat or smoked salmon, diced
• 1/2 cup grated swiss cheese

INSTRUCTIONS:

• Place butter in large glass container and microwave on high until melted.

• Stir in the flour and salt. Blend in the milk.

• Microwave on high stirring every 1 1/2 minutes until thickened, which will take about 3 and a half minutes.

• Remove and beat with a wire whip, adding pepper, dash of grated nutmeg and cognac. Keeping beating until until it cools a little.

• Peel, and seed the avocados. Place in a blender and spin until pureed.

• Mix in the egg yolks and blend for a few more minutes.

• Pour into a bowl and add the fish and swiss cheese, stirring to mix.

• Preheat the oven to 375 degrees and boil a pot of water.

• Whip the egg whites until they stand in stiff peaks. (Make sure your utensils are absolutely clean and free of grease or the whites will not whip.)

• Add a fourth of the egg whites to the avocado mixture and fold. Then pour in the remaining egg white and fold until mixed turning the bowl as you fold in the whites. Do not over fold which will deflate the egg white.

• Butter and flour a souffle dish. Pour in the mixture into the dish.

• Place the boiling water in a pan in the oven and place the souffle dish in the pan.

• Bake for about an hour. When the top is browned, the souffle is ready. 

Source: http://www.crinellawinery.com/family_cookbook/avocado_souffle.shtml

SEVERAL HOURS LATER...

JC: Mmmmm!!!! Avocado souffle for the lovely Jenna Louise is complete. Now, let's do the salmon salad which made Jenna debating if avocado's the best on this salad.

INGREDIENTS FOR SALMON AVOCADO SALAD:

• 2 (6 ounce) fillets salmon

•  1/4 cup butter, melted and divided

•  salt and pepper to taste

•  4 ounces fresh mushrooms, sliced

•  12 grape tomatoes, halved

•  2 tablespoons olive oil, divided

•  8 ounces leaf lettuce, torn into bite-size pieces

•  1 avocado - peeled, pitted, and cubed

•  5 sprigs fresh cilantro, chopped

•  1 fresh jalapeno pepper, chopped

•  2 tablespoons distilled white vinegar

•  1 ounce feta cheese, crumbled 

INSTRUCTIONS:

• Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

• In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

• Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Source: http://allrecipes.com/recipe/salmon-avocado-salad/

MANY MINUTES LATER...

JC: And, voila! One avocado souffle and one salmon avocado salad for the lovely woman who said she was in Marks and Spencers holding an avocado and landed the role of Clara...

(audience laughing, then cheers and applause)

RH: Yeah, good job there, old man. Seems that you really made yourself a souffle. Does that means you are officially a....

(audience laughing)

JC: Nah, probably just for once but this is only because for Jenna Louise Coleman.

JM: Yeah but...aren't we suppose to make it next week in time for the return of Doctor Who Series 7?

(audience laughing)

JC: Oh... Well, anyway, let's eat. Besides, Jenna Louise won't mind about her lucky avocado...